We are steadily approaching the 2018 holiday season! And that means, it’s time to start compiling our holiday side dishes for all of the festive gatherings coming our way. I simply cannot wait. And I’d say this caramelized acorn squash with walnut & pomegranate gremolata will keep things extra exciting this year.
I’ve got a fair share of favorite holiday side dishes, from baked mac & cheese to cornbread muffins and italian sausage stuffing. I wanted to add a vegetable dish to the mix for something light and full of flavor.
I give you…caramelized acorn squash with the most festive, and flavorful, topping! Gremolata, if you’ve never heard of it, is a chopped herb condiment. You’ll usually find notes of garlic, lemon zest, and anchovies. For my fall version, I’ve rounded out the flavors and made it a little sweeter by adding fresh oregano, toasted walnuts, and pomegranate seeds.
The squash itself is simple to make. You’ll first reduce a mixture of cider, honey, and soy sauce down until it’s syrupy. This glaze will coat the squash as it roasts, creating a velvety finish as it caramelizes.
It’s very fresh, yet rich at the same time. Then, the gremolata gets sprinkled (very generously) over top to add a textural element that brings it all together.
Keep this one in your pockets, everyone! I’d say it’ll sure look good on your Thanksgiving table. Enjoy!
PrintCaramelized Acorn Squash with Walnut & Pomegranate Gremolata
sweet, rich caramelized acorn squash with a vibrant walnut & pomegranate gremolata
serves: 6
Ingredients
Caramelized Acorn Squash
- 1 cup apple cider
- ¼ cup honey
- 2 tbsp soy sauce
- 1 sprig rosemary
- 2 small acorn squash, peeled, seeded, and quartered
- (about 2 ½ lbs once peeled and seeded)
- ¼ cup vegetable oil
- kosher salt, as needed.
Walnut & Pomegranate Gremolata
- 1 cup parsley leaves, chopped
- 1 tbsp oregano leaves, chopped
- 1 lemon, zested and juiced
- ½ cup toasted walnuts, chopped
- ½ cup pomegranate seeds
Instructions
1. In a small saucepan, combine the apple cider, honey, soy sauce, and sprig of rosemary. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer for about 20 minutes until syrupy and glaze-like.
2. Meanwhile, preheat the oven to 425F.
3. Toss the acorn squash in a large bowl and drizzle in a light coating of oil.
4. Once the glaze has thickened, add it to the squash. Toss well. Spread the squash out onto a foil-lined sheet pan in one, even layer. Season the squash with a pinch of salt.
5. Roast for about 25 minutes, or until caramelized and tender.
6. Remove the squash from the oven and transfer to a platter. Spoon all of the glaze over top. Garnish with a generous amount of the walnut & pomegranate gremolata.
Walnut & Pomegranate Gremolata
1. In a small mixing bowl, combine the parsley, oregano, lemon zest, lemon juice, toasted walnuts, and pomegranate seeds.
2. Toss until well-mixed.
